Sommelier of the Month (UK): Christopher Delalonde MS

How did you get into the wine industry?

Pure accident; whilst at catering school as I wanted to become a flight crew member.

Why do you enjoy using Riedel glassware within your restaurant?

There are few advantages: available stock; wide range (bar; digestif; wine; water; decanters...) also a versatile offer, it is a recognized brand by customers, and the service from Riedel.

What reaction do you get from customers when you serve their wines in different varietal specific glasses?

It does always trigger a question as per the choice of shape but with a positive, interested & knowledge thirsty approach.

What’s been your greatest wine experience?

I have been lucky and with over 20 years in the business I have met plenty of incredible people and tasted/drank some serious bottles.

What’s been the funniest wine moment in your career?

I was in Germany at Egon Muller's in the Saar. My friend Matt Wilkin and I noticed another door whilst visiting the cellar - lead by Egon himself; we found a hidden small room where the TBA's and eiswein were still fermenting - I had my camera on me: so got few shots of that very special place and then rejoined the group...

What’s been your biggest wine faux pas?

I have made a few... at The Square; the customer ordered Echezeaux 78 from H. Jayer so I proceed to open and taste: fresh, very alive and super fragrant with still some grip on the palate. I then go on to decant the bottle to give it a chance to develop even further...7' later the guest calls me and asks me to taste it again: flat and gone was my conclusion then! Oops!